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Barilla Lasagna Freshly Baked

Barilla Lasagna Recipe

The Prestons
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients
  

For the Lasagna:

  • 12 Barilla lasagna noodles uncooked (no boil preferred)
  • 1 lb ground beef or Italian sausage
  • 1 jar 24 ounces Barilla marinara sauce (or your favorite flavor)
  • 1 can 14.5 ounces diced tomatoes
  • 2 cups ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • 2 cups shredded mozzarella for topping
  • Fresh basil or parsley chopped (optional, for garnish)

Instructions
 

1. Prepare the Meat Sauce:

  • In a large skillet, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain excess fat.
  • Add Barilla marinara sauce, diced tomatoes, garlic powder, onion powder, and Italian seasoning. Simmer for 5-10 minutes, stirring occasionally.

2. Prepare the Cheese Mixture:

  • In a large bowl, combine ricotta cheese, egg, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese. Mix until smooth.

3. Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  • Layer 1: Spread a thin layer of meat sauce on the bottom of the baking dish.
  • Layer 2: Arrange 3-4 Barilla lasagna noodles over the sauce.
  • Layer 3: Spread 1/3 of the ricotta cheese mixture over the noodles.
  • Layer 4: Top with 1/3 of the meat sauce.
  • Repeat layers until all ingredients are used, finishing with a layer of meat sauce on top.
  • Sprinkle the top with the remaining mozzarella and Parmesan cheese.

4. Bake:

  • Cover with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes or until the cheese is melted and golden brown.

5. Serve:

  • Let the lasagna cool for 10 minutes before slicing.
  • Garnish with fresh basil or parsley and serve warm.

Notes

  • No Boil Noodles: Barilla's no boil lasagna noodles work perfectly in this recipe, saving time and effort.
  • Vegetarian Option: Substitute ground beef with sautéed mushrooms, spinach, and zucchini for a veggie lasagna.
  • Make Ahead Tip: Assemble the lasagna up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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